Potatoes String Beans Rosemary Garlic Recipes

ROASTED ROSEMARY POTATOES WITH GARLIC

Steps:

• Preheat oven to 400.
• Place the potatoes and garlic in a shallow baking dish large enough to hold them in a single layer.
• Drizzle with the oil and toss well to evenly coat.
• Sprinkle with the rosemary, salt and freshly ground pepper.
• Toss again.
• Roast, uncovered, for 40-50 minutes, depending on size, turning halfway through cooking time, or until the potatoes are nicely browned and tender through the center.
• Serve hot.
• Serves 6.

STEAMED RED POTATOES & GREEN BEANS

Steps:

• Wash veggies.
• Half, then quarter potatoes and snap ends off beans.
• Combine potatoes 1tsp garlic, 1tsp rosemary and 1/2 tbsp olive oil in bowl. Toss to coat, mixing well.
• Combine green beans and remainder of ingredients in a separate bowl. Toss to coat, mixing well.
• Steam potatoes in electric steamer for 30 minutes.
• When potatoes have 10 minutes left, add green beans, carefully mixing (so as not to break the potatoes).
• Pierce a potato with a fork to test for doneness.

GREEN BEAN, RED ONION, AND ROAST POTATO SALAD WITH ROSEMARY VINAIGRETTE

Steps:

• Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425°F. oven for 5 minutes, add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender. Let the potatoes cool in the pan. In a blender purée the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running add the remaining 1/3 cup oil in a stream, and blend the dressing until it is emulsified. In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it well, and pat it dry. In a kettle of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry. In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently. Serve the salad, garnished with the rosemary sprigs, at room temperature.

STRING BEANS AND POTATOES

Steps:

• Peel the potato and cut crosswise into 1 1/2-inch pieces. Pour enough cold water over the potato in a large saucepan to cover by 3 inches. Bring to a boil over high heat, lower the heat slightly to a gentle boil, and cook 8 minutes. Stir in the string beans and continue cooking until both vegetables are tender, 7 to 8 minutes.
• Drain the vegetables well in a colander. Heat 1/4 cup olive oil in a wide skillet over medium heat. Scatter the garlic over the oil. Cook, shaking the pan, until golden, about 1 minute. Slide the drained vegetables into the skillet, season with salt and pepper, and cook, stirring and mashing the potatoes to the desired consistency as you do. Drizzle additional olive oil into the vegetables and mix just before serving.
• Think of the above recipe as a master recipe. You can use other types of potato in place of the Idaho or Yukon Gold, and a host of other "add-in" vegetables in place of the string beans. Whatever potato or add-in vegetable you choose, the technique is simple: Peel and cut the potatoes and put them on to cook. Then add the cleaned and cut add-in vegetable, timing it so both vegetables are cooked at the same time. (The proportions, generally speaking, should be around 60 percent vegetable and 40 percent potato, but you can vary that depending on preference or need.) The vegetables are then well drained and sautéed with garlic and olive oil, the vegetables mashed roughly as they're cooking. (Again, based on your preference, you can mash the vegetables smooth or not so smooth.)
• The add-in vegetables that lend themselves best to this preparation are Swiss chard, Savoy cabbage, white cabbage, and spinach. Prepare any of these choices according to the directions that follow the Swiss Chard Braised with Oil and Garlic on page 322 and substitute them for the string beans.
• Judge when to stir in the add-in vegetable based on the timing guidelines below. (If you find you misjudged the cooking time and one vegetable is tender before the other, simply fish the tender vegetable out of the pot, set it aside, and return it to the pot when the second vegetable is tender.)
• New Potatoes: You can choose to peel or not peel new potatoes, depending on your preference. Choose small new potatoes, about 1 1/2 inches in diameter. Cut any potatoes larger than that in half. New potatoes of this size will take about 25 minutes of boiling to become tender.
• Savoy Cabbage, Green Cabbage, Spinach, or Swiss Chard: See the directions for preparing these ingredients that follow the recipe for Swiss Chard Braised with Oil and Garlic on page 322. Add cabbage or chard to the pot about 5 minutes after the potato has been cooking, and the spinach about 10 minutes after the potato has been cooking.